Gluten-Free Teriyaki Salmon (Printable Version)
Oven-roasted salmon glazed with tamari, maple and ginger; ready in 25 minutes with sesame and spring onion garnish.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (about 6 oz each), skin-on
→ Gluten-Free Teriyaki Sauce
02 - 1/4 cup tamari or gluten-free soy sauce
03 - 2 tablespoons pure maple syrup
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon sesame oil
06 - 2 garlic cloves, minced
07 - 2 teaspoons fresh ginger, grated
08 - 2 teaspoons cornstarch
09 - 2 tablespoons water
→ Garnish
10 - 1 tablespoon sesame seeds
11 - 2 spring onions, thinly sliced
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, whisk together tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Place over medium heat.
03 - In a separate bowl, dissolve cornstarch in water. Stir the slurry into the saucepan and cook for 2 to 3 minutes until the sauce thickens. Remove from heat.
04 - Arrange salmon fillets on the prepared baking sheet, skin side down. Brush generously with the teriyaki sauce.
05 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
06 - Remove from oven and brush salmon with any remaining sauce. Sprinkle with sesame seeds and sliced spring onions before serving.
# Expert Advice:
01 -
- The tamari and maple syrup combination creates a glaze so glossy and rich, your guests will assume you spent far longer than 25 minutes on it.
- Salmon fillets baked this way come out perfectly tender every single time, no flipping required.
02 -
- Do not skip the parchment paper because teriyaki sauce burns onto bare metal and you will be scrubbing that pan for longer than it took to cook the meal.
- If you have the time, letting the salmon sit in the sauce for 20 minutes before baking transforms the flavor from good to genuinely memorable.
03 -
- Take the salmon out of the fridge 10 minutes before baking so it cooks evenly instead of being cold in the center.
- Brush the glaze on in two layers, once before baking and once after, for a finish that looks like it came from a restaurant kitchen.